Baked Parmesan courgettes

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• Philippa

  23 November 2007

  Philippa rated this recipe

  

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• goodgrub

  07 April 2008

  goodgrub rated and commented on this recipe

  

  so easy and tasty

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• nellyj

  12 May 2008

  nellyj rated and commented on this recipe

  

  Really delicious with a good chilli kick!

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• Dana

  01 July 2008

  Dana rated and commented on this recipe

  

  Very good... made it as a side dish for fish.

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• Geri

  08 August 2008

  Geri commented on this recipe

  We all loved this! Being a plonker, though, I didn't read the recipe properly and mixed the breadcrumbs in with the other ingredients at the beginning. Still worked!

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• Carolyn

  03 September 2008

  Carolyn rated and commented on this recipe

  

  Served as a side dish at a barbque. Were so good that they finished in a few minutes. Next time will do more.

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• Ros

  14 September 2008

  Ros commented on this recipe

  I already make a similar recipe with mushrooms instead of tomatoes and thyme (fresh or dried) instead of rosemary, which can be topped with any good grated cheddar cheese - delicious.

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• lelimey

  28 September 2008

  lelimey commented on this recipe

  This is one of my favourite current recipes. It works really well with marrow too - I just cut that into chunks (think big polo's!) scoop out the middle and bake it in the same way, it looks fantastic and it's just as tasty.

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• Alexandra

  20 October 2008

  Alexandra rated and commented on this recipe

  

  Excellent, served at room temperature, leftovers are great too, I will definately be making this again.

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• JaneR

  21 January 2009

  JaneR rated and commented on this recipe

  

  This is a great recipe. I regularly make it, either for lunch, or a side with fish. Really tasty and makes courgettes a bit more interesting, especially when you have loads and have to be inventive!

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• Lauzi

  13 May 2009

  Lauzi rated and commented on this recipe

  

  Perfect mid-week meal, all the family loved it, and it can be easily altered to fit fussy eaters - swap the parmesan for mozzarella, cheddar or any cheese, add mushrooms, different herbs... Yum :)

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• Carolyn

  04 June 2009

  Carolyn commented on this recipe

  In this recipe it is unclear if you use the scooped out courgette or discard it - someone please clarify - thanks

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• Lois

  05 June 2009

  Lois commented on this recipe

  Carolyn, I would suggest that you only scoop out the seeds leaving the flesh still in the boats. If using say a marrow you can chop the flesh and mix with the other ingredients. Hope this helps.

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• Cat

  24 June 2009

  Cat rated and commented on this recipe

  

  I hoped this would be the recipe which converted me to liking courgettes, rather than just tolerating them: sadly, although the filling was nice, the courgettes still just tased of courgette (rather than taking on any of the other flavours). Maybe I'll have to accept that courgettes just aren't my thing!

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• Girl Flower

  12 August 2009

  Girl Flower rated and commented on this recipe

  

  We love this recipe.. Really adds something to the courgettes and makes a side dish a bit special. Have made it twice this week already!

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• Kate

  04 August 2010

  Kate commented on this recipe

  We've gone from a courgette glut to not being able to grow them quickly enough after tasting this recipe. Delicious. Missed out the breadcrumbs for gluten free and fine with just the cheese sprinkled on. My husband keeps asking me to make these - can't believe we both love courgette so much thanks to this recipe! (Also love the courgette carbonara recipe)

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• Kate

  04 August 2010

  Kate rated this recipe

  

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• rali

  08 October 2010

  rali rated and commented on this recipe

  

  Just great!

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• Sharon Meers

  13 June 2011

  Sharon Meers commented on this recipe

  Made this with our first courgette harvest and it was yummy! I added extra garlic, used tinned toms and extra chilli. The only thing I would change is that I would make extra topping with breadcrumbs and parmesan. I can't wait for my next harvest

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• Sparx

  21 November 2011

  Sparx rated and commented on this recipe

  

  Super easy and great as a side for meaties or a main for veggies alike!

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Ingredients

• 8 small courgettes , halved lengthways
• 4 plum tomatoes , chopped
• 2 garlic cloves , crushed
• 1 chilli , deseeded and finely chopped
• 1 tsp finely chopped rosemary
• olive oil
• 4 tbsp breadcrumbs mixed with 6 tbsp grated Parmesan (or vegetarian alternative)

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 10 minutes

Vegetarian

Ingredients

• 8 small courgettes , halved lengthways
• 4 plum tomatoes , chopped
• 2 garlic cloves , crushed
• 1 chilli , deseeded and finely chopped
• 1 tsp finely chopped rosemary
• olive oil
• 4 tbsp breadcrumbs mixed with 6 tbsp grated Parmesan (or vegetarian alternative)

227 kcalories, protein 9.2g, carbohydrate 15.5g, fat 14.7 g, saturated fat 3.8g, fibre 2.6g, salt 0.49 g

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